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Prepare the lentils: Rinse the lentils under cold water and set them aside.
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables start to soften.
Add garlic and spices: Stir in the minced garlic, ground cumin, turmeric, and paprika. Cook for another 1-2 minutes until fragrant.
Simmer the soup: Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine, bring to a boil, then reduce the heat to low. Cover and let simmer for about 25-30 minutes, or until the lentils are tender.
Final touches: Once the lentils are cooked, stir in the chopped spinach or kale if using. Let the soup cook for an additional 5 minutes until the greens are wilted. Season with salt and pepper to taste.
Serve: Serve hot with a squeeze of fresh lemon juice for a burst of brightness.
Serving and storage tips:
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